Biscuits and Gravy Breakfast Casserole
Biscuits and Gravy Breakfast Casserole is a cozy, all-in-one breakfast dish that combines fluffy biscuits, creamy sausage gravy, and eggs baked together into a warm, comforting meal. It’s like your…
By Ava
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Reading time: 6 min
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Biscuits and Gravy Breakfast Casserole is a cozy, all-in-one breakfast dish that combines fluffy biscuits, creamy sausage gravy, and eggs baked together into a warm, comforting meal. It’s like your favorite diner breakfast but easier to make and perfect for feeding a crowd or enjoying throughout the week.
I love making this casserole because it takes the classic Southern combo of biscuits and gravy and turns it into something you can prepare ahead of time. The sausage adds a bit of spice and heartiness, while the eggs hold everything together in a satisfying way. I always find myself craving it when chilly mornings roll around, and it feels like a big, warm hug on a plate.
My favorite way to serve this casserole is straight from the oven with a side of fresh fruit or a simple green salad. It’s great for weekend brunches or special family breakfasts, and leftovers heat up beautifully for a quick, filling start to any day. Trust me, once you try this, it’ll become a go-to recipe that everyone asks for again and again!
Key Ingredients & Substitutions
Breakfast Sausage: This adds savory flavor and richness. You can swap pork sausage for turkey or chicken sausage for a lighter version. For a vegetarian option, try plant-based sausage crumbles.
Butter & Flour (Roux): Essential for thickening the gravy. Use unsalted butter to control saltiness. If you need gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Milk: Whole milk gives a creamy texture. Use 2% or even plant milk like oat or almond for a dairy-free switch, but the gravy may be a bit thinner.
Biscuit: Store-bought biscuits work great for convenience, but homemade biscuits will add a fresh, fluffy touch. For gluten-free, look for specialty biscuits or make your own gluten-free dough.
Cheddar Cheese: Sharp cheddar adds a nice tang and melts well. You can mix in mozzarella or Monterey Jack for a milder, gooey top.
Eggs: Eggs bind the casserole and add richness. If you want a fluffier texture, you can add a splash of milk or cream when beating them.
How Can I Make the Perfect Creamy Sausage Gravy?
Making smooth gravy is key here. The trick is cooking the roux well but not browning it. This creates the base for thick, creamy gravy.
- After cooking the sausage, keep some fat in the pan, then add butter for more richness.
- Whisk in flour and stir constantly for 2 minutes to cook out the raw taste but don’t let it brown.
- Add milk slowly while whisking to avoid lumps. Keep stirring until it thickens, which takes about 5-7 minutes.
- If gravy gets too thick, whisk in a bit more milk until you get the right consistency.
Lastly, taste and adjust salt and pepper. A little spice from crushed red pepper flakes is optional but adds a nice kick.
Equipment You’ll Need
- Large skillet – perfect for browning the sausage and making the gravy all in one pan.
- Whisk – helps you mix the roux and milk smoothly without lumps in the gravy.
- 9×9-inch baking dish – just the right size to hold the casserole and bake evenly.
- Mixing bowl – used to beat the eggs and combine with the gravy easily.
- Knife and cutting board – to cut the biscuits into pieces for layering.
Flavor Variations & Add-Ins
- Swap breakfast sausage with spicy chorizo for a bolder, smoky taste.
- Add sautéed mushrooms or bell peppers for extra veggies and texture.
- Use pepper jack cheese instead of cheddar to add a little heat and creaminess.
- Mix in cooked, crumbled bacon for an extra savory twist and smoky crunch.
Biscuits and Gravy Breakfast Casserole
Ingredients You’ll Need:
- 1 pound breakfast sausage (pork or your choice)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 8 large biscuits (store-bought or homemade)
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 4 large eggs
- 1/4 cup chopped fresh parsley (for garnish, optional)
Time You’ll Need:
This casserole takes about 15 minutes to prepare and assemble, plus 35 to 45 minutes to bake. So, expect around 1 hour from start to finish, including cooling time before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or nonstick spray to keep your casserole from sticking.
2. Cook the Sausage:
Heat a large skillet over medium heat. Add the sausage and cook it until it’s nicely browned, breaking it apart with your spoon as it cooks. Drain any extra fat if there’s too much, then set the sausage aside for now.
3. Make the Gravy Base:
In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about 2 minutes. This makes a roux, which will thicken your gravy, but don’t let it brown.
4. Add the Milk and Seasonings:
Slowly pour in the milk while whisking to keep lumps away. Keep whisking until the gravy thickens, which should take about 5 to 7 minutes. Season it with salt, pepper, and red pepper flakes if you’d like a bit of heat.
5. Combine Sausage and Gravy:
Return the cooked sausage to the gravy, stirring everything together well. Remove the skillet from heat and let it cool down just a bit.
6. Assemble the Casserole:
Cut the biscuits into quarters or halves. Place half of those biscuit pieces evenly in your prepared baking dish. Sprinkle 1 cup of cheddar cheese evenly over the biscuit layer.
7. Mix Eggs with Sausage Gravy:
In a medium bowl, beat the eggs. Gently stir the beaten eggs into the sausage gravy mixture until it’s combined.
8. Layer and Finish:
Pour half of the sausage gravy and egg mixture over the biscuit and cheese layer. Add the remaining biscuit pieces on top, then pour the rest of the gravy mixture evenly over everything. Sprinkle the last ½ cup of cheddar cheese evenly on top.
9. Bake and Serve:
Bake the casserole uncovered for 35 to 45 minutes, or until the eggs are set, the biscuits are golden brown, and a knife inserted in the center comes out clean. Let the casserole sit for 5 minutes before serving. Garnish with chopped parsley if you like.
Enjoy your warm, comforting Biscuits and Gravy Breakfast Casserole! Perfect for a cozy morning or a hearty brunch.
Can I Use Frozen Biscuits for This Casserole?
Yes, you can use frozen biscuits—just thaw them completely before assembling the casserole to ensure even baking and a soft texture.
Can I Make This Casserole the Night Before?
Absolutely! Assemble the casserole and cover it tightly, then refrigerate overnight. Bake it in the morning, adding a few extra minutes to the baking time if baking straight from cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole loosely covered in the oven.
Can I Substitute Milk in the Gravy?
Yes, you can use 2% milk or a dairy-free alternative like oat or almond milk. Just note the gravy may be thinner and slightly less creamy with non-dairy options.